Remove skin and bones from turkey thighs and cut into 1.5” (4 cm) cubes.
Sauté onion in coconut oil over medium-high heat until well browned and cool. Mix with ginger, cardamom, chilies, yogurt, sea salt and turkey. Let marinate for 1-4 hours.
Add mint and skewer meat. Grill for about 15 minutes turning once until cooked through.
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